1. Feed sourdough starter the night before and let it become bubbly by morning.

2. Preheat oven to 350°F (175°C) and grease a mini muffin pan.

3. In a bowl whisk whole wheat flour, baking powder, cinnamon, and salt.

4. In a separate bowl mix sourdough starter, eggs, greek yogurt, honey, and vanilla extract until smooth.

5. Gently fold dry ingredients into wet ingredients until just combined.

6. Let batter rest 10–15 minutes to develop bubbles and light texture.

7. Fold in protein powder last, adding a splash of milk if too thick.

8. Spoon batter into each muffin cup, filling about two thirds full.

9. Bake for 10–12 minutes until golden and puffed.

10. Let cool slightly before removing bites from pan.

11. Serve warm with berries, nut butter, or a drizzle of maple syrup.

12. Store cooled bites in an airtight container for up to 4 days or freeze for up to 3 months, reheating in a toaster oven or air fryer.